Egyptian Chickpea And Tomato Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 garlic cloves, crushed
• 3 -4 tablespoons fresh coriander, chopped & divided in half (cilantro)
• 14 ounces chickpeas, rinsed and drained (garbanzo beans)
• 12 ounces tomato juice
• 16 ounces water
• 2 ounces long grain rice
• salt and pepper, to taste
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground allspice

Recipe

• 1 heat the olive oil in a large saucepan. add garlic and onions, then sauté gently until golden brown.
• 2 add 2 tablespoons of the coriander (cilantro) and the remaining ingredients. bring to a boil, while stirring.
• 3 reduce heat to medium/low and simmer for 20-25 minutes or until the rice is tender. garnish each bowl with the reserved cilantro.